To Cook
Cut chicken into block pieces and coat with Thai red curry paste. Once well mixed and evenly coated, thread chicken pieces onto skewers.
Fry chicken sticks until cooked through (roughly 4 mins each side).
While chicken is cooking, make the peanut sauce by mixing water, peanut butter, hoisin and soy sauce together until well mixed.
Once the chicken is cooked, serve chicken with a side of peanut sauce and top with spring onions, crushed peanuts and lime.
Chicken
Bang Bang Chicken
To Cook
In a medium saucepan, pour in 1L of water and add in chopped spring onions, garlic and ginger slices, and chicken. Bring to the boil then simmer for 6-7 mins. Turn off the heat and leave chicken for 7 mins to steep.
Whilst chicken is cooking, prepare the noodles according to packet instructions. Divide cooked noodles between 4 plates/bowls.
In a bowl, mix together all of the sauce ingredients. Mix thoroughly to combine well and set aside.
Remove the chicken from saucepan, then shred the chicken by hitting with a mallet (or rolling pin). Add the chicken to the bowl with chilli sauce, gently turn the chicken to coat with the sauce.
Place the chilli chicken mixture onto the noodles, then top with the sliced spring onions to serve. Enjoy!
Sticky Spiced Chicken Hokkien Noodles with Cashews
To Prep
Marinate raw sliced chicken breast in 4 tbsp Obento Teriyaki Marinade. Marinate for 1hr before cooking.
To Cook
Heat wok on high heat and add peanut and sesame oil. Then quickly add marinated chicken breast, ginger and garlic.
Once halfway cooked add vegetables and chilli paste. Mixing continually, add Hokkien Noodles (you can quickly blanch these in boiling water before adding) and add Obento Teriyaki Marinade. The sauce will reduce slightly giving the chicken & noodles a nice sticky coating.
Portion into bowls and top with roasted cashews and sesame seeds.
Fabulous Hokkien Mee
To Cook
Combine the chicken with 1 tsp cornstarch, 1 tsp oil and 1 tsp soy sauce.
Heat a wok over high heat until smoking. Add 2 tbsp of oil, and stir-fry the chicken until it turns opaque. Remove from the wok and set aside.
Add 2 more tbsp of oil to the wok and add the ginger slices. Fry for 1 min, then add the scallions and red chili.
Add the noodles and stir-fry, adding a sprinkle of hot water if the noodles are cold and you’re having difficulty breaking them up.
Add the Shaoxing wine, 1½ tbsp of light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined (about 1-2 mins). Serve!
Roast Chicken Banh Mi
To Cook
Thinly slice cabbage and cut carrots into thin matchsticks. Place cabbage and carrots in a bowl.
Combine Obento Rice Wine Vinegar, sugar and water in a pot and mix over low heat until sugar is all dissolved. Allow to cool, then pour mixture over cabbage and carrots to pickle them. Mix well and set aside.
Remove meat from roast chicken and shred.
Slice baguettes in half lengthwise without cutting through. Remove centre (soft insides).
Thinly spread Kewpie Mayonnaise on the bottom half of the baguette. Then spread pickled vegetables (drained well) over mayonnaise. Layer chicken and then sprouts on top. Drizzle Kewpie sesame seasoning over (start with less and add more to taste).
Close baguette and serve the Banh Mi on a plate.
Teriyaki Chicken Roll
To Cook
Marinate the chicken in sushi soy sauce, tariyaki sauce, cooking sake, mirin and garlic.
Use a fork to mash the avocado and season well, then add the coriander and lemon juice and mix well.
Heat the pan adding 2 tsp of oil, then put the chicken into the pan and fry for about 8 mins until cooked.
Put the salad mix, carrots and cucumbers on the spinach wrap. Add some mayonnaise on it, then add the chicken, avocado mash and tomato. Add more mayonnaise, then roll up to serve.
Jellyfish with Shredded Chicken
To Prep
Prepare salted jellyfish according to the instructions on the package.
Slice chicken breast fillets into 1cm thick slices for faster cooking in later steps.
Marinate chicken breast fillets with cooking wine, salt and top with a few strips of ginger. Marinate for at least 1 hr.
To Cook
Bring the water in the steamer to boil. Steam the marinated chicken breast fillets on high heat for about 10 mins or until cooked.
Once the chicken breast fillets are cooked through, take them out and reserve the liquid from the steaming. Soak the chicken breast fillets in ice water for 5 mins then drain.
Shred the cooked chicken breast fillets and place them on the bottom of your dish.
Place cucumber strips on the shredded chicken breast fillets, followed by the shredded carrot and finally, top them with the prepared salted Jellyfish.
Garnish with coriander and sprinkle with toasted white sesame seeds.
For the sauce, heat the light soy sauce in the microwave for 20 secs.
Add in sugar and stir until sugar has dissolved. Add in white vinegar, sesame oil and 2 tbsp of the reserved liquid from the steamed chicken breast fillets. Mix well. Drizzle over the dish. Enjoy!
Thai Green Curry Air Fryer Chicken Wings
To Prepare chicken wings
In a large mixing bowl, combine Valcom green curry paste, fish sauce, palm sugar and canola oil to make the chicken marinade.
Place cleaned chicken wings into the bowl and thoroughly coat with the marinade. Cover bowl with cling wrap and leave in the fridge for 2 hrs.
To Make
In the meantime, prepare the curry leaf garnish by either shallow frying in a small pot with canola oil or massaging canola oil on some fresh curry leaves and cooking in an air fryer at 180°C for 8 mins. If air frying, make sure you cover the leaves with a small mesh to stop them from flying around in the air fryer. Both methods should yield crunch curry leaves for garnish.
Prior to cooking the chicken wings, place the chopped coriander and cornstarch into the bowl with the marinated chicken wings and mix thoroughly with the wings.
Place the chicken wings into an air fryer, do not overlap and cook at 180°C for 20-25 mins until golden brown.
In the meantime, prepare the Nam Jim sauce by combining lime juice, palm sugar, garlic, chopped bird’s eye chili, fish sauce and water. Mix well and place into a small bowl ready to serve with the wings.
To plate, stack the wings on a plate, drizzle with a tablespoon of the Nam Jim sauce over and garnish with scattered crispy curry leaves. Serve immediately.
Easy Chicken Noodles in Master Stock
To Cook
Heat up master stock in a pot. Once it starts bubbling, slide chicken breasts in to poach for about 30 mins on low heat, allowing the meat to soak up the flavours as well. Once cooked, remove from the pot and set aside. Leave to cool then slice thinly.
Then, add fresh shiitake mushrooms into the master stock and let them cook for 10 mins. Remove and set aside to cool.
In a separate saucepan, heat up some water and blanch rice noodles for 2 mins or until noodles loosen. If using dried rice noodles, prepare according to package instructions. Strain all the water away.
Divide noodles into bowls equally and ladle over the master stock— enough to immerse the noodles. Then arrange chicken breast slices, half an egg, cooked shiitake mushrooms and spring onions onto noodles and serve hot.
Tea-Smoked Chicken Wings
To Make
Rinse and dry chicken wing pieces with kitchen towel.
Mix all marinade ingredients (with only ¼ cup of honey) together in a measuring cup.
Marinate the chicken wings in ¼ cup of the marinade mix for 30 mins at room temperature.
With the rest of the marinade mix, add the sliced spring onions, red pepper flakes and remaining honey, and set aside.
After chicken wings have sat in the marinade, place them on a tray to drip dry.
Meanwhile, line the inside of a large wok with aluminum foil. Once lined, add the tea smoking ingredients on top of the foil. Give it a good stir.
Set wok over medium-high heat and cook tea mixture until it begins to release smoke. Then place a toasting/barbeque net on top to separate the tea smoking ingredients from the wings.
Place chicken wings on toasting/barbeque net. Cover and cook/smoke for 10 mins. Switch off fire and let the chicken wings sit for another 20 mins before removing from the wok.
Place smoked wings on tray and grill in preheated broiler or air fry till wings turned golden brown.
Coat grilled wings with the remaining marinade mixture and serve hot.
Abalone, Chicken and Mushroom Soup
To Cook
Heat a pot of water and boil the chicken aryland for 5 mins. Remove and place into a double boiler.
Add dried polygonatum, canned abalones, mushrooms and wolfberries into the double boiler. Then, add boiling water, enough to ensure chicken is completely submerged. Put on the lid.
Next, place the double boiler into a stockpot filled with boiling water and double boil for 3 hours.
To serve, add in BRAND’s Essence of Chicken and salt to taste.
Japanese Chicken Stock (Torigara Stock)
To Cook
Rinse and clean chicken carcases, then soak in cold water for 30 mins. After soaking, rinse several times to remove as much blood as possible.
In a stockpot, bring water to a boil and add in chicken carcases cooking for about 20 secs, then drain.
Wash pre-boiled chicken carcases under cold running water to clean chicken bones. Using your thumb, rub away any blood or scum that might be attached.
Chop bones into smaller pieces, about 5cm each.
Place chopped chicken bones in a stockpot and fill it with cold water, enough to immerse all the contents in the pot. Bring to boil on high heat.
Once boiled, reduce to medium heat immediately bringing the stock to a simmer. In the next 15 mins, skim away any scum floating on the surface of the stock
Then, add in ginger, garlic and spring onion. Set heat to low to Simmer for 3-6 hrs with the lid on.
Remove the bones from the pot and filter the stock with a fine sieve into clean bottles or ice cube trays. The stock lasts for about 1 week stored in the refrigerator and several months in the freezer.